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LENTILS - Turkish Red Lentil Soup
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| Turkish Red Lentil Soup WSJ Total Time: 35 minutes Serves: 4-6 Ingredients | |
| 3 tablespoons | butter |
| 1 | white onion, finely diced |
| 1 | red bell pepper, finely diced |
| 2½ tablespoons | tomato paste |
| 1 tablespoon | freshly ground cumin seeds |
| ½ cups | red lentils, rinsed and drained |
| 8 cups | water |
| Salt | |
| ¼ cup | fine ground bulgur |
| 1 tablespoon | dried mint |
| 2 teaspoons | red pepper flakes, preferably Aleppo or Maras pepper |
| 2 teaspoons | sumac, (optional) |
| ¼ cup | Greek yogurt |
| ¼ cup | pomegranate seeds |
What to Do
1. Melt 1 tablespoon butter in a medium pot over medium heat. Add onion and bell pepper. Sauté until softened, about 5 minutes. Stir in tomato paste and cumin, and toast until aromatic, 2-3 minutes.
2. Stir in lentils and water, increase heat to high and bring to a boil. Reduce heat to medium, season with salt and simmer until lentils are tender, 10-15 minutes. Add bulgur and simmer until grains increase in volume and tenderize, about 8 minutes more. (Soup should have the consistency of porridge.) Stir in remaining butter, mint, red pepper flakes and sumac, if using. Once butter melts, season to taste with salt. Ladle soup into bowls and top each serving with a dollop of yogurt and sprinkle of pomegranate seeds.
Recipe uploaded with Shop'NCook for iPhone.
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